Lotus Seed Paste Stuffed Almond Cookies

Lotus Seed Paste Stuffed Almond Cookies

Happy Mid-Autumn Festival! It's the Asian Thanksgiving Day, the day where families come together and celebrate a bountiful harvest. Or the day we eat a lot of mooncakes if that's more significant.

Last year, I brought a traditional mooncake to share with my school friends. Papaya Crumpet brought a Starbucks one (they're flavoured like Starbucks' drinks!) Unfortunately my family didn't buy or receive any mooncakes this year, so I have none to share. As a 'replacement', I created these cookies. They are flavoured like the Chinese almond cookies you find at the store and stuffed with a white lotus seed paste, the same stuff as in the mooncakes. 

Lotus Seed Paste Stuffed Almond Cookies

The process of shaping these little cookies took longer than I thought; the dough was slightly crumbly and I had to really press to make a disk of dough that didn't fall apart. The sealing of the edges was okay though. Since the dough doesn't spread at all in the oven, shape the cookies as you wish them to come out of the oven. My goal was to create a chewy and soft cookie. These are not super chewy but they aren't crispy at all. This cookie dough base is very simple and uses wholesome ingredients. It makes a small batch so be sure to double or even triple if you're looking to make a few dozen!

The faint hint of coconut and almond lets the sweet lotus paste filling take the spotlight. Lotus seed paste reminds me of my childhood, eating the steamed buns for dessert at dimsum. I think this cookie is a clever way participate in some Chinese festivities. The outcome was very good and my friends complimented on how good they tasted. I'm quite satisfied with them myself; be sure to eat them warm for the best taste! Microwaving the cookie for ten or so seconds will do the trick.

Lotus Seed Paste Stuffed Almond Cookies

Lotus Seed Paste Stuffed Almond Cookies

Cookie dough recipe adapted from Chocolate Covered Katie

Yield: 9 two-inch cookies

Ingredients

• ½ cup all purpose flour
• ¼ cup whole wheat flour
• A few grinds of Himalayan pink sea salt
• ¼ tsp baking powder
• ¼ tsp + 1/8 tsp baking soda
• ¼ cup granulated sugar
• ½ tsp almond extract
• 2 to 4 tsp milk
• 3 tbsp coconut oil, melted
• Lotus seed paste (¼ cup will be sufficient; comes in a vacuum-sealed bag, similar to the packaging of red bean paste.)

Directions

1. Preheat oven to 325˚F and line a cookie sheet with parchment paper or a silicon mat.
2. In a small mixing bowl, sift together flours, salt, baking powder, baking soda, and sugar. 
3. Add the rest of the ingredients and mix until thoroughly combined. Smush dough into a single ball with a rubber spatula or hands.
4. Make somewhat circular disks using approximately one tablespoon portions of dough. Roll about a teaspoon of lotus seed paste into a ball, flatten and place in centre of cookie dough disk. Place another dough disk on top and seal edges. Press a single sliver of sliced almond on top as decoration.
5. Cover and refrigerate unbaked cookies for 30 minutes.
6. Bake in preheated oven for 10 to 11 minutes and broil on high for 2 more minutes. Avoid over-baking to keep cookies soft.
7. Enjoy warm (not burning hot!) and store in an airtight container.

Love from Coconut Crumpet's Corner ♡

Green Tea Mochi with Lotus Seed Paste

Green Tea Mochi with Lotus Seed Paste

My mother has put me on a mission to finish all the glutinous rice flour in the house. She worries that it will become spoiled. This provides the perfect opportunity to experiment with mochi. 

On my first attempt a few days ago, I made a 'nontraditional' ichigo daifuku. It is a Japanese confection that is often available in the spring and summer. In my version, I wrapped strawberries in lotus seed paste and then made a pumpkin mochi to finish it off. However, I forgot to cover the mochi as I worked which let the mochi dry out and not stick very well. Perhaps the liquid to flour ratio was a bit off due to the pumpkin I substituted. 

Since I'm locked at home for the daytime, I made a second attempt at mochi. One batch makes 6 or 9, depending on how large your filling is. This allows room for mistakes and re-dos. Usually, green tea is paired with red bean/adzuki bean paste. Try that combination before you go on a hunt for lotus seed paste as it is a bit more difficult to find.

During today's trial, I altered the cooking time and made sure I kept the mochi hot as I worked. It's a fun and simple recipe and can be done in a short period of time. Give it a try!

Green Tea Mochi with Lotus Seed Paste

Adapted from Maangchi

Yield: 9 

Ingredients

• approximately ⅔ cups of lotus seed paste
• 1 cup glutinous rice flour (aka Mochiko)
• 1 tsp matcha powder
• 2 tbsp sugar
• ¾ cup strong green tea
• Corn starch

Directions

1. Roll the lotus seed paste into 1 inch balls. You may store in the refrigerator until time to use.
2. Generously cover work surface with corn starch.
3. In a large microwave-safe bowl, mix rice flour, matcha powder, and sugar until well combined.
4. Pour the tea into the flour mixture and mix until well combined.
5. Cover the bowl with plastic wrap, leaving a one inch opening on one end.
6. Microwave for 2 minutes
7. Uncover and check to see if the middle is cooked. It should no longer have dry patches. If uncooked, microwave for another 30 minutes. (I did not have to microwave again)
8. Mix vigorously 100 times to create the chewiness. 
9. Quickly dump mochi dough onto prepared work surface. Cover hands in corn starch and pat the dough into a square.
10. Cut the dough into 9 pieces. Cover with a piece of plastic wrap as you work.
11. Pick up one piece of dough and shape it into a flat disk. Place one ball of filling in the middle and wrap the dough around it, pinching the ends together to seal. Shape wrapped mochi into a round ball with your hands. **Work quickly as the dough will not stick as it cools down!
12. Place finished mochi in separate paper muffin liners to keep them from sticking to eat other. (Also makes for pretty presentation if giving them away~) Store in an airtight container and eat within 2 days. Do not store in the fridge or your mochi will harden and no longer be chewy.

 Love from Coconut Crumpet's Corner ♡